Chocolate Chocolate Biscotti Recipe
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A chocolate chocolate biscotti recipe featuring a chocolate cookie base, miniature semi sweet chocolate chips, and even more dark chocolate drizzled on top. These crunchy Italian cookies are one of my favorite bakes because they freeze beautifully, and thaw quickly at room temperature. So if you can’t eat all of your double chocolate biscotti immediately, just layer the cookies in an airtight container between sheets of parchment and pop them in the freezer!
Key Ingredients
- Flour – Choosing the right flour will have a significant impact on the texture of both your biscotti dough and the finished cookies. I recommend all purpose flour, or plain flour if you’re in the UK.
- Cocoa Powder – Look for unsweetened cocoa powder, not the sweetened kind you’d use for making a cup of hot cocoa. Do not use Dutch processed cocoa powder to make the dough; it will not create the acid reaction with the baking soda that is crucial in giving the biscotti dough its signature lift, taking the dough from thin logs to puffy, sliceable pillows. And nobody likes flat biscotti!
- Leavening Agents – You’ll need two large eggs to make the dough, plus one additional egg white for brushing the tops of the logs. (Don’t omit the brushing, or the tops of your cookies will look dull and matte instead of glossy and smooth.) Along with eggs, baking powder (bicarb of soda) acts as a leavening agent.
- Instant Espresso – A small amount of instant espresso enhances the chocolate flavor, without tasting overly coffee-like. You can omit the espresso if you don’t have any on hand, but it really does give these cookies a nice depth of flavor, so I think it’s a worthwhile addition. Espresso comes in a large jar, so save the rest to make espresso chocolate chip biscotti or chocolate espresso cookies.
- Chocolate – A must for chocolate biscotti! I used about 1 US cup of miniature chocolate chips for the dough, and another 50 grams (1/4 cup) of dark chocolate for melting and drizzling on top of the baked and cooled cookies. If desired, you can replace the mini chocolate chips with finely chopped dark chocolate; conversely, you can melt extra mini chips instead of dark chocolate. You can also experiment with other chocolates, like white, ruby, or bittersweet.
Helpful Tools, Tips, and Tricks
- Cold butter works best. To work the butter into the dry ingredients, you’ll use the “rubbing in” method, rubbing the butter and flour between your fingertips to blend the ingredients together. It’s the same traditional French pâtisserie technique found in recipes for scones and sweet pastry.
- Use a bench scraper. To make the chocolate biscotti dough, I like to employ a plastic bench scraper (the same kind you’d use for making homemade bread) to mix the ingredients together.
- Choose miniature chocolate chips. Miniature chocolate chips work best because they’re the perfect size for biting, slicing, and incorporating into the dough. If you can’t find miniature chocolate chips, I recommend finely chopped semisweet or dark chocolate, rather than the larger chocolate chips typically used for baking cookies.
- Slice with a serrated knife. Use a serrated knife (the kind with a saw-toothed edge, typically used for slicing loaves of homemade bread) and a gentle sawing motion to cut the partially-baked logs. This creates smooth, even individual biscotti slices, rather than slices with rough or jagged edges.
Chocolate Chocolate Biscotti Recipe
- Total TimeAbout 1 1/2 hours
- Yield16-20 biscotti 1x
A chocolate chocolate biscotti recipe featuring a chocolate cookie base, chocolate chips, and even more dark chocolate drizzled on top.
Ingredients
192 grams all-purpose flour (1 1/2 cups; 6 3/4 ounces), plus more for dusting countertop
30 grams unsweetened cocoa powder (1/4 cup)
135 grams granulated sugar (2/3 cup)
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/4 teaspoon fine sea salt
45 grams unsalted butter, cold and cubed (1 1/2 ounces; 3 tablespoons)
2 large eggs, at room temperature
1 teaspoon vanilla extract
90 grams miniature chocolate chips (1 cup)
1 egg white, lightly beaten
50 grams chopped dark chocolate (1 3/4 ounces, or about 1/4 cup), for drizzling
Instructions
Preheat oven to 350° F / 175° C. Line 2 half-sheet rimmed baking trays with parchment or a silicone baking mat.
In a large bowl, whisk together all purpose flour, cocoa powder, granulated sugar, baking powder, instant espresso, and fine sea salt.
Add the cubed butter and use your hands to combine, rubbing together until the mixture resembles coarse breadcrumbs, with no large chunks of butter remaining. You should still see some strands or pea-sized pieces.
With a bench scraper, work in the eggs and vanilla extract.
With your hands, gently knead until a soft dough forms. Knead in the miniature chocolate chips.
On a lightly floured countertop, divide dough into two equal portions, then roll each portion into a log. Each log should measure approximately 7 inches long x 1 1/2 inches wide.
Arrange on 1 of the prepared trays, allowing 4-5 inches of space between the logs. With a pastry brush, brush the top of each log with beaten egg white.
Bake in preheated oven for 25 minutes. Remove from oven and reduce oven temperature to 325° F / 162° C.
Cool on tray for 10 minutes, then transfer logs to a chopping board. With a serrated knife, slice diagonally into 1/2- to 3/4-inch thick slices.
Arrange upright on prepared trays, allowing 2-3 inches of space in between the slices. Bake 20 minutes, or until dry to the touch.
Cool completely on a wire rack.
Sit wire rack over a large tray lined with a sheet of parchment or wax paper.
Melt chopped dark chocolate over a double boiler or bain marie, or in short increments in the microwave, stirring until completely melted. Scoop into a disposable piping bag.
Pipe zigzags of melted chocolate over biscotti, allowing the excess chocolate to drip onto the tray below.
Allow biscotti to sit at room temperature, uncovered, until chocolate sets. Serve immediately.
Layer leftover double chocolate biscotti in an airtight container between sheets of parchment or wax paper. Store at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cooling Time: 30 minutes
- Cook Time: 30 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Italian
Make-Ahead and Storage Suggestions
These chocolate biscotti cookies taste best on day one, but will remain good at room temperature for up to three days. They might grow slightly stale, but don’t worry! Just dunk them in your tea or coffee, a big mug of hot chocolate, or even a glass of red wine if you’re feeling extra indulgent.
Layer leftover biscotti in an airtight container between sheets of parchment or wax paper and store at room temperature for up to five days, or freeze for up to three months. Thaw at room temperature.
Other Biscotti Recipes You Might Enjoy
Pumpkin Spice Biscotti
Cranberry Orange Biscotti
White Chocolate Pistachio Biscotti
Espresso Chocolate Chip Biscotti
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
